Let's make the most delicious Chocolate and Salted Caramel Cake 🍫Peaceful cake decorating 🍮

🍫✨ Today, we're making this rich and indulgent Chocolate Sponge Cake with Chocolate Fudge and Whipped Salted Caramel Filling! ✨🍮 This cake is the perfect balance of deep chocolate flavour, soft and fluffy chocolate sponge, silky chocolate fudge, and a light whipped salted caramel filling. Every bite has layers of rich, decadent chocolate paired with the sweet and salty caramel flavour that makes this cake truly irresistible. A little reminder before we begin. Take your time with each step, especially when making the fillings and assembling the cake. Good cakes are all about patience, and those little details make the biggest difference. 💕 Let's get started and make this beautiful chocolate caramel cake together! 🍫 CHOCOLATE SPONGE CAKE INGREDIENTS ▢ 3 Eggs (room temperature) ▢ 200ml Vegetable Oil ▢ 210ml Buttermilk (room temperature) ▢ 120ml Milk (room temperature) ▢ 240g Sugar ▢ 1 tbsp Vanilla Essense ▢ 315g Plain Flour ▢ 60g Cocoa Powder ▢ 1 tsp Baking Soda ▢ 1 tsp Salt ▢ 120ml Hot Water ▢ 1 tsp Instant Coffee METHOD • Preheat oven to 165°C (320°F). Line three 6 inch tin with baking paper. • Start by adding the eggs into a large mixing bowl. Add the sugar, milk, buttermilk, oil, and vanilla extract, then whisk until everything is well combined. • Add the dry ingredients and whisk gently until you have a smooth batter. Tip: Do not overmix the batter, mix only until everything is combined to keep the cake soft and tender. • Finally, add the hot coffee and mix gently. Don't worry, the cake won't taste like coffee! The coffee simply enhances the chocolate flavour and helps create a deeper, richer chocolate taste. • Finish with a spatula, scraping the bottom and sides of the bowl to make sure everything has been fully incorporated. • Divide the batter into prepared cake tins and bake for 35mins or until the sponge is risen, soft, and a skewer comes out clean. • Allow the cakes to cool completely before trimming and assembling. CHOCOLATE FUDGE FILLING & ICING INGREDIENTS ▢ 300ml Whipping Cream ▢ 500g Dark Chocolate ▢ 200g Unsalted Butter ▢ 150g Any buttercream of your choice for outer icing mixed with 50g of chocolate fudge Please check out my youtube channel for tutorials on buttercreams. METHOD • Heat the whipping cream on low heat until warm • Add the chocolate and butter to a saucepan and keep the heat on low. Stir gently until everything has completely melted together into a smooth, glossy fudge. • Once melted, remove from the heat and transfer to a bowl. • Allow the fudge to cool and refrigerate for at least 2–3 hours, or until completely set. • Once set, use an electric blender to smooth it out until creamy and silky. Tip: Do not whip the fudge with an electric mixer, as adding air will make the frosting lighter and take away from its rich, decadent texture. WHIPPED SALTED CARAMEL FILLING INGREDIENTS ▢ 200g Granulated or Caster Sugar ▢ 80ml Water ▢ 190ml Double Cream ▢ 70g Unsalted Butter METHOD • Prepare the salted caramel by melting the sugar slowly until it reaches a deep amber colour. Keep a close eye on it, as caramel can go from perfect to burnt very quickly. Trust me, I know from experience! 😉 • Add cream carefully, as the caramel can bubble up and splatter. Use a long whisk or spatula to keep your hands safely away from the hot caramel. • Then add butter and mix until melted. • Finally, add a pinch of Maldon salt to create that perfect sweet and salty salted caramel flavour. • Once the caramel has cooled completely for 2-3 hrs in fridge, whip it together with cold cream until light, fluffy, and creamy. NOZZLES USED Wilton 32 Wilton 2 Wilton 14 Wilton 102 Wilton 18 ✨ Final Tips: • Take your time when assembling the cake. • Chill between steps for cleaner layers. • Bring the cake to room temperature before serving for the best flavour and texture. Music by Epidemic Sound.